KR100753645B1 - Processing method of saururus ohinesis and processed food therefrom - Google Patents

Abstract

The present invention relates to a processing method of natural herbs three hundred seconds and processed foods using the same. Processing method of three hundred seconds according to the present invention comprises the steps of obtaining the juice from three hundred seconds of the weight ratio 1: 10 to 10: 1; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Removing the precipitate from the fermentation broth to obtain a fermentation supernatant; Separating and concentrating the volatiles of the fermentation supernatant, characterized in that it comprises the step of obtaining a volatile essential oil and fermentation concentrate. Thereby, it is easy to take three hundred seconds treatment method while maintaining the pharmacological ingredient and processed food thereby.

Description

Processing Method and Processed Food by the Three Hundred Seconds {PROCESSING METHOD OF SAURURUS OHINESIS AND PROCESSED FOOD THEREFROM}

 1 is a flowchart illustrating a processing method of three hundred seconds according to an embodiment of the present invention.

The present invention relates to a processing method of the three hundred seconds and the processed food thereby, and more particularly to a processing method of the three hundred seconds including the fermentation process using a monosaccharide and processed food thereby.

Three hundred seconds contains four kinds of flavone-based (flavonoid) substances (“Quercetin”, “Querchtrin”, “Isoquerchcitrin” and “Routine”), which are capillary-enhancing foods. Known as the perfect medicinal plant. In addition, three hundred seconds is known as a plant that has the power to naturally fix the kind (천), and has the temper of Shin-yeol or Shin-eon is known to combat the coldness of cancer by the energy of heat. In particular, according to Hunan medicinal paper (湖南 藥物 志), there is a detoxifying substance that can be poisoned in raw grass, so it is recommended to study the drying method that preserved the raw juice or raw ingredients as it is, I feel the need for research. The present invention is a technology related to processed foods characterized by the effects and functions of anti-cancer activity, antioxidant activity, liver function activity, blood pressure control function, antibacterial action, anti-inflammatory action, anti-obesity action, etc. to be.

Perennial herb, three hundred vines, leaves alternate, white on back, pale yellow unprinted in early summer, with unusual poison. These three hundred seconds are known to contain abundant pharmacological components, such as flavonol glycosides, cuercytrin, etc., having a strong heart action, intestinal action, blood pressure control action, detoxification action. A method of preparing odorless three hundred seconds juice without destroying the pharmacological components of the three hundred seconds is disclosed in Korean Patent Publication No. 92-9728. After crushing fresh raw three hundred seconds, the raw material is pressed by a press to prepare a fresh juice and then subjected to coarse filtration. Disclosed is a method of disinfecting and then oxidizing to obtain an odorless three hundred juice solution. In this method, in the manufacturing method of juice of 300 seconds, odorless juice of 300 seconds can be obtained which can be consumed within a short period of time (about 8 hours) from crushing and crushing fresh raw 300 seconds. Only because it was aged in the odorless state suitable for drinking and had a problem that can not feel the soft texture.

The prior art for the processing of three hundred seconds is as follows.

Patent Publication No. 2005-0043325 discloses a composition for fermentation by mixing oligosaccharides, sugar or honey, barley malt filtrate. In Patent Publication No. 2002-0075989 discloses a configuration of fermentation by adding 30% of sugar after grinding three hundred seconds and eoseongcho.

However, the prior art does not solve the problem of easy taking.

An object of the present invention is to provide a three hundred seconds treatment method and processed food thereby easy to take while maintaining the pharmacological components.

The object of the present invention is to obtain a juice from three hundred seconds; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Removing the precipitate from the fermentation broth to obtain a fermentation supernatant; Separation and concentration of the volatiles in the fermentation supernatant is achieved by a three hundred seconds processing method comprising the step of obtaining a volatile essential oil and fermentation concentrate.

It is preferable that the said saccharide further contains galactooligosaccharide.

In the fermentation of the fresh juice, it is preferable to use at least one of yeast and enzyme.

Concentration of the fermentation supernatant is preferably carried out using a reduced pressure concentration method.

The alcohol content of the fermentation concentrate is preferably 0.01% to 2%.

It is preferable that the fermentation concentrate further comprises the step of sterilizing at 70 ℃ to 120 ℃.

The object of the present invention is achieved by a processed food comprising a fermentation concentrate prepared according to the above method.

10 to 100 parts by weight of at least one auxiliary material selected from the group consisting of xylitol, red ginseng extract, red ginseng fermentation broth, dietary fiber, amino acid premix, propolis, fish herb concentrate, trichoola concentrate, vitamin premix It is preferable to include.

The present invention relates to a method for producing food and health functional food using the natural herbs three hundred seconds. Three hundred seconds is a natural herb that is characterized by anti-cancer action, liver function, fat removal, blood pressure control, thrombus formation and other functions. The present invention is a technique related to the invention for producing a food and health functional food containing three hundred seconds.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

First, harvest raw three hundred seconds (S100). It is good to collect raw three hundred vines grown in alpine area (750m above sea level) in July-October, which has the best pharmacological effect. Three hundred seconds can use raw leaves and stems.

Next 300 seconds to juice to obtain the juice (S200). Looking at this process in detail, three hundred seconds of clean water with clean water, after completely draining water using a screw-type high-speed juicer to obtain three hundred seconds of juice. At this time, the obtained juice is filtered through a filter cloth or filter medium to remove the solids mixed in the juice.

Thereafter, 5 to 50 parts by weight of monosaccharides such as fructose, glucose, and xylitol and galactooligosaccharide are mixed with 100 parts by weight of fresh juice, poured into a fermentation vessel, and sealed, and the temperature inside is kept at 10 to 50 ° C. at least. 1 month-fermented over 5 months to mature (S300). The total sugar may be composed of only monosaccharides or the content of monosaccharides may be 50% to 90%. In addition, the total sugars preferably include fructose and glucose. At this time, if the fermentation temperature is less than 10 ℃ fermentation period is too long, it is not practical, if the fermentation temperature is more than 50 ℃ activity of the enzyme contained in the juice is so vigorous that the pharmacological components are easily destroyed. The fermentation is preferably performed at around 30 ° C., as the enzymatic activity is active without destroying the pharmacological component of 300 seconds.

Glucose and fructose can make a difference in the functionality and sweetness of the fermentation broth. Galactooligosaccharides are more functional and fermentative than regular oligosaccharides and plactooligosaccharides. Fermentation is preferably using yeast or enzyme to effectively manage the fermentation process.

Next, the fermentation broth is centrifuged or spontaneously precipitated to obtain only the fermentation supernatant (S400). Fermentation precipitate can be dried and used as animal feed.

Next, the fermentation supernatant is concentrated under vacuum using a vacuum concentrator at 50 to 70 ° C. to obtain a fermentation concentrate and a volatile essential oil (S500). Fermentation concentrate is about 10 to 60% by weight of solids. The reason for concentrating in the vacuum concentrator is that if the air pressure is low, the volatile components can be separated in a short time without destroying the enzyme even at low temperatures, and preferably 50 to 70 ° C. Fermentation concentrate removes the volatile components including alcohol is suitable for those who are uncomfortable to drink the fermentation stock and has excellent physiological activity.

The alcohol content of the fermentation concentrate may be 2% or less and specifically 0,01% to 2%. Fermentation concentrate is obtained by separating the physiologically active substances of volatile components to obtain a pure fermentation enzyme.

Finally, the fermentation concentrate is sterilized for several seconds to 1 minute at a high temperature of 75 to 100 ℃ (S600). By sterilization, the enzyme of the fermentation concentrate is inactivated. If the enzyme is not inactivated, alcohol will continue to ferment into acetic acid, which will prevent sterilization.

Fermentation broth and fermentation broth according to the present invention is easy to take the fermentation of the three hundred seconds by fermentation.

Fermentation broth, fermentation concentrate, and volatile essential oils obtained above may be used in various ways.

First fermentation broth, fermentation concentrate can be powdered using conventional freeze drying, hot air drying and the like.

In addition, fermentation broth, fermentation concentrate, and volatile essential oils may be used in combination with other auxiliary materials. Auxiliary materials include propolis solution, xylitol, galactooligosaccharide, dietary fiber, trichome concentrate, fish herb concentrate, red ginseng juice, red ginseng fermentation broth, amino acid premix [aspartic acid, alanine, tyrosine, arginine, taurine, glutamine, leucine, isoleucine , Including valine], impact amino acids [leucine, isoleucine, valine, taurine, glutamine], vitamin premix [Riboflavin (B-2), Niacin, Pyridoxine (B-6), Pantothenic acid, Folic acid, Biotine, Selenium, Chromium , Magnesium, Zinc], vegetable juice.

The following are examples of various processed foods prepared according to the present invention.

1.A mixture of 10% to 70% of volatile essential oils and 10% to 70% of propolis liquid

2. A mixture of fermentation broth 10% to 70% and concentrated fermentation broth 10% to 70%

3. A mixture of fermentation broth 10% to 70% and xylitol 10% to 70%

4. A mixture of 10% to 70% concentrated fermentation broth and 10% to 70% xylitol

5. 20% -40% fermentation broth, 20% -40% fermentation broth, 10% -16% galactooligosaccharide, 2% -50% dietary fiber

6. Concentrated fermentation solution 5% to 50%, xylitol 5% to 15%, oligosaccharide 10% to 50%, red ginseng liquid or red ginseng fermentation broth 3% to 6%, dietary fiber 2% to 7%, amino acid premix 1.5% to 3% [ Aspartic acid 18%, alanine 20%, tyrosine 15%, arginine 6.98%, taurine 3.61%, glutamine 7.2%, leucine 13.21%, isoleucine 7.2%, valine 8.8%], vitamin premix 1% to 3% [Riboflavin (B-2), Niacin, Pyridoxine (B-6), Pantothenic acid, Folic acid, Biotine, Selenium, Chromium, Magnesium, Zinc]

7. A liquid fermented extract tea consisting of 10 to 40% by weight of fermentation broth, 30 to 60% by weight of mixed vegetable juice, 10 to 30% by weight of galactooligosaccharide, and 1 to 5% by weight of dietary fiber. Mixed vegetable juice consists of fresh juice squeezed and mixed with carrot, myeongil, cabbage and onion in the same weight ratio

8. Concentrated fermentation broth or fermentation broth 10 to 40% by weight, red ginseng or red ginseng fermentation broth 40 to 60% by weight, concentrated or fermentation broth 10 to 40% by weight, galactooligosaccharide 10 to 30% by weight, dietary fiber 1 to 5% by weight Characterized by food.

9. Concentrated fermentation broth or fermentation broth 10% to 40%, xylitol 5% to 15%, galactooligosaccharide 10% to 30%, red ginseng solution or red ginseng fermentation solution 3% to 10%, dietary fiber 2% to 7%

10. Concentrated fermentation solution 10% to 50%, propolis 15% to 70%, xylitol 5% to 15%, oligosaccharide 10% to 30%, red ginseng solution or red ginseng fermentation solution 3% to 10%, dietary fiber 2% to 7% mixture

Processed foods according to the present invention may further comprise a fish vinegar concentrate and three hundred vine concentrate.

Eoseongcho concentrate and trichoola concentrate can be prepared by two methods, hot water extraction and ethanol extraction. This will be described using Eoseongcho as an example.

In the method of extracting hot water, Eochochocho and purified water were placed in an extractor at a ratio (for example, 1:15) in a ratio of 3 hours at 100 ° C. to obtain an extract having an extraction concentration of 1.8 brix to 2.2 brix and a pH of 4.73 to 5.11. The extract is concentrated under reduced pressure at 65 ° C to 85 ° C to obtain a concentrate. The concentration of the concentrate may be 20 brix, 40 brix, 60 brix, 70 brix.

In the ethanol extraction method, the vinegar: ethanol: purified water is added to the extractor at a ratio (for example, 1: 8: 7) in a ratio of 1 hour at 70 ° C. to 80 ° C. for 5 hours, and 30% to 50% again % Ethanol was added and the resultant was extracted for 2 hours at 65 ° C to 85 ° C. The extract is concentrated under reduced pressure at 65 ° C to 80 ° C to obtain a concentrate. The concentration of the concentrate may be 20 brix, 40 brix, 60 brix, 70 brix.

Experimental Example

The physiological activity experiments were performed on fermentation concentrate, fermentation supernatant and fresh juice.

As a result, the fermentation concentrate was found to be excellent in liver function, blood pressure control function and anticancer effect (breast cancer). It was also confirmed that the cytotoxicity was low.

According to the present invention as described above is easy to take while maintaining the pharmacological ingredients three hundred seconds treatment method and processed food thereby.

Claims (8)

Obtaining fresh juice from three hundred seconds; Adding 5-50 parts by weight of a sugar comprising at least one selected from the group consisting of glucose, fructose and xylitol to 100 parts by weight of the juice, and fermenting the same to obtain a fermentation broth; Separating the precipitate from the fermentation broth to obtain a fermentation supernatant; Separating and concentrating the volatiles of the fermentation supernatant three hundred seconds processing method comprising the step of obtaining a volatile essential oil and fermentation concentrate. The method of claim 1, The saccharide is three hundred seconds processing method characterized in that it further comprises galacto oligosaccharides. The method of claim 1, In the fermentation of the fresh juice three hundred seconds processing method, characterized in that using at least one of yeast and enzyme. The method of claim 1, The concentration of the fermentation supernatant is three hundred seconds processing method, characterized in that carried out using a reduced pressure concentration method. The method of claim 1, Alcohol content of the fermentation concentrate is three hundred seconds processing method, characterized in that 0.01% to 2%. The method of claim 1, Three hundred seconds processing method characterized in that it further comprises the step of sterilizing the fermentation concentrate at 70 ℃ to 120 ℃. A processed food comprising at least one of a fermentation concentrate and a volatile essential oil prepared according to the method of any one of claims 1 to 6. The method of claim 7, wherein 10 to 100 parts by weight of at least one auxiliary material selected from the group consisting of xylitol, red ginseng extract, red ginseng fermentation broth, dietary fiber, propolis, fish acetic acid concentrate, three hundred sec concentrate, amino acid premix and vitamin premix based on 100 parts by weight of the fermentation concentrate Processed food comprising a.

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